Well, finally what I´ve been waiting for in music is coming=) Peter in Pain´s new crazy project with the singer of RAMMSTEIN - Till Lindemann. Cant be other than amazing and totally crazy and the first video it out and yeah, its crazy for sure but I love it!

Thursday, May 28, 2015

I´ve been to university today for an examination and I hope I passed=) Fingers crossed!

Today I´ve been freezing so my lovely knitted jacket had to come on and I still wonder when summer will arrive? Of course standing in the forest after a heavy rain hearing the birds sing, smell the wonderful fresh air is kinda ok too some days too=)

Knitted jacket from COS

White top from BIK BOK that you can wear with either the back open or having the v-neck in the front. Good with different choices!

So, this amazing rhubarb cake is gluten free and only sweetened with stevia and agave syrup. Agave syrup is sugar but doesn't affect our blood sugar the same way as regular sugar so this is an ok alternative once in a while when I don't only want to use Stevia.

Recipe:

One big rhubarb or 3 small ones

150 gram of butter

2/3 dl of agave syrup

2/3 of stevia

2 eggs

2 egg yolks

4 dl of almond flour

2 dl of gluten free fine flour

1 1/2 teaspoon baking powder

1 table spoon of vanilla powder

1/2 teaspoon of cardemum

How to do it:

Whip the butter, agave syrup and stevia to a fluffy paste. Add the eggs one at a time and the yolks after that. Add all the dry ingredients and whip to a smooth paste.

Place the paste in a buttered baking pan. Place the rhubarb in smaller pieces on top of the paste, add agave syrup and stevia on top and then coconut flakes on top (almond flakes is also good)

Bake in 180 degrees for 25-30 minutes and serve with whipped cream or vanilla sauce.